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Production And Functional Properties Of High Protein Food Ingredients From Phaseolus Vulgaris
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Book Synopsis Production and Functional Properties of High-protein Food Ingredients from Phaseolus Vulgaris by : Andrew Lloyd Kohnhorst
Download or read book Production and Functional Properties of High-protein Food Ingredients from Phaseolus Vulgaris written by Andrew Lloyd Kohnhorst and published by . This book was released on 1988 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1989-09 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cereals, Pulses, Legumes and Vegetable Proteins by : Joint FAO/WHO Codex Alimentarius Commission
Download or read book Cereals, Pulses, Legumes and Vegetable Proteins written by Joint FAO/WHO Codex Alimentarius Commission and published by Food & Agriculture Org.. This book was released on 2007 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: Codex standards for cereals, pulses, legumes and vegetable proteins and other related texts such as the Code of Practice for the Prevention of Mycotoxin Contamination in Cereals are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.
Book Synopsis Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition by :
Download or read book Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition written by and published by Academic Press. This book was released on 2022-05-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Advances in Food and Nutrition Research series - Includes the latest information on Functional Bakery Products
Book Synopsis Bioactive Molecules in Food by : Jean-Michel Mérillon
Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Book Synopsis Plant Protein Foods by : Annamalai Manickavasagan
Download or read book Plant Protein Foods written by Annamalai Manickavasagan and published by Springer Nature. This book was released on 2022-03-28 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.
Book Synopsis Dry Beans and Pulses by : Muhammad Siddiq
Download or read book Dry Beans and Pulses written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2012-08-29 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.
Book Synopsis The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future by : Antonio M. De Ron
Download or read book The Challenge of Protein Crops as a Sustainable Source of Food and Feed for the Future written by Antonio M. De Ron and published by Frontiers Media SA. This book was released on 2017-05-03 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grain legumes, together with quinoa and amaranth (pseudocereals) and other crops are attractive candidates to satisfy the growing demand for plant protein production worldwide for food and feed. Despite their high value, many protein crops have not been adequately assessed and numerous species are underutilized. Special attention has to be paid to genetic diversity and landraces, and to the key limiting factors affecting yield, including water deficiency and other abiotic and biotic stresses, in order to obtain stable, reliable and sustainable crop production through the introduction and local adaptation of genetically improved varieties. Legumes, the main protein crops worldwide, contribute to the sustainable improvement of the environment due to their ability to fix nitrogen and their beneficial effects on the soil. They play a key role in the crop diversification and sustainable intensification of agriculture, particularly in light of new and urgent challenges, such as climate change and food security. In addition, the role of legumes in nutrition has been recognized as a relevant source of plant protein, together with other benefits for health. Chapters dealing with common bean, lupine, soybean, lentil, cowpea and Medicago are included in this book. Most contributions deal with legumes, but the significant number of papers on different aspects of quinoa gives an idea of the increasing importance of this protein crop. Pseudocereals, such as quinoa and amaranth, are good sources of proteins. Quinoa and amaranth seeds contain lysine, an essential amino acid that is limited in other grains. Nutritional evaluations of quinoa indicate that it constitutes a source of complete protein with a good balance among all of the amino acids needed for human diet, and also important minerals, vitamins, high quality oils and flavonoids. Other protein crops also included in this book are hemp, cotton and cereals (maize, wheat and rice). Although cereals protein content is not high, their seeds are largely used for human consumption. In this book are included articles dealing with all different aspects of protein crops, including nutritional value, breeding, genetic diversity, biotic and abiotic stress, cropping systems or omics, which may be considered crucial to help provide the plant proteins of the future. Overall, the participation of 169 authors in 29 chapters in this book indicates an active scientific community in the field, which appears to be an encouraging reflect of the global awareness of the need for sustainability and the promising future of proteins crops as a source of food and feed.
Book Synopsis Molecular Mechanisms of Functional Food by : Rocio Campos-Vega
Download or read book Molecular Mechanisms of Functional Food written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2022-10-11 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: MOLECULAR MECHANISMS OF FUNCTIONAL FOOD Comprehensive resource for understanding state-of-the-art mechanisms behind food health effects This book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease. With contributions from the foremost experts in the field, this book will bring readers up to speed on the state of the art in the mechanisms behind food health effects, from their physiological bases to their conception, current uses, and future developments. Sample topics covered by the authors include: The molecular mechanisms of action of antioxidant fibers, prebiotics, ginger, and cinnamon Saffron, a functional food with potential molecular effects Pseudocereals, ancestral grains that can serve as a source of bioactive compounds for functional foods Molecular effects of future functional foods – psychobiotics, chronobiotics, hempseed, opuntia, common and carioca beans, coffee and cocoa by-products Food industry professionals, government workers involved in projects related to food, and students in programs of study related to food can use this book as an up-to-date reference to fully understand the effects that many common and uncommon foods have on humans.
Author :Thomas H. Applewhite Publisher :The American Oil Chemists Society ISBN 13 :9780935315257 Total Pages :594 pages Book Rating :4.3/5 (152 download)
Book Synopsis Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs by : Thomas H. Applewhite
Download or read book Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs written by Thomas H. Applewhite and published by The American Oil Chemists Society. This book was released on 1989 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Tech Transitions by : Cinzia Piatti
Download or read book Food Tech Transitions written by Cinzia Piatti and published by Springer Nature. This book was released on 2019-10-23 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.
Book Synopsis Therapeutic, Probiotic, and Unconventional Foods by : Alexandru Mihai Grumezescu
Download or read book Therapeutic, Probiotic, and Unconventional Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. - Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods - Highlights the role of unconventional and therapeutic foods in improving health and life quality - Discusses the implications of unconventional and therapeutic foods on safety - Presents the industrial and economic impact of unconventional and therapeutic foods
Book Synopsis Food Engineering Innovations Across the Food Supply Chain by : Pablo Juliano
Download or read book Food Engineering Innovations Across the Food Supply Chain written by Pablo Juliano and published by Academic Press. This book was released on 2021-12-05 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world's population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. - Focuses on innovation across the food supply chain beyond the traditional food engineering discipline - Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs - Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)
Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2020-11-18 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. - Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics - Addresses processing challenges relevant to legume and pulse grain processors - Delivers insights into the current state-of-art and emerging processing technologies - In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
Book Synopsis Green Protein Processing Technologies from Plants by : Alan Javier Hernández-Álvarez
Download or read book Green Protein Processing Technologies from Plants written by Alan Javier Hernández-Álvarez and published by Springer Nature. This book was released on 2023-01-01 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development. The book opens with an introduction to the most conventional processing technologies used in industry today: the alkaline extraction followed by isoelectric precipitation, and air classification. The book also focusses on novel extraction and purification technologies, covering the most recent green emerging technologies based on enzymatic processes, solvents, high-pressure processing, barometric membrane technologies, and microwave-assisted extraction, among others. The final chapters bridge the gap between the presented methods and product development and highlight how these technologies can alter protein functionality and nutritional quality of the extracted protein, and thereby, impact human health. In the context of rising consumer interest in foods from plant-protein ingredients and the United Nations targets for Sustainable Development Goal 12 on ‘Responsible Consumption and Production’, this book will provide an indispensable resource for students, engineers and researchers in academia and industry, working in the area of food science, food technology and plant-based product development.
Book Synopsis Flavor-Associated Applications in Health and Wellness Food Products by : Xiaofen Du
Download or read book Flavor-Associated Applications in Health and Wellness Food Products written by Xiaofen Du and published by Springer Nature. This book was released on with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Legumes as Food Ingredient by : Alfonso Clemente
Download or read book Legumes as Food Ingredient written by Alfonso Clemente and published by MDPI. This book was released on 2021-05-07 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Legume crops provide a significant sources of plant-based proteins for humans. Grain legumes present outstanding nutritional and nutraceutical properties as sources of bioactive components with benefits in human health, while they are affordable food that contributes to achieving future food and feed security. Furthermore, they are major ingredients in the Mediterranean diet, playing a vital role in developing countries. Global food security requires a major re-focusing of plant sciences, crop improvement and production agronomy towards grain legumes (pulse crops) over coming decades, with intensive research to identify cultivars with improved grain characteristics, helping to develop novel legume-derived products (foods) adapted to today consumer preference. In this context, studies dealing with legume processing impact such as soaking, boiling, microwave cooking, germination, and fermentation among others, in their nutritional and anti-nutritional (i.e., food allergy) properties are of great interest in these future food developments. This Research Topic aims to bring together a collection of studies for a better understanding of current research in legume seed compounds functional properties to provide an updated and global vision of the importance of legumes in human health.
